OATMEAL RAISIN COOKIES
I tweaked Quaker's original recipe a bit to suit me. By adding a little Crisco to the recipe, it prevents the cookie from becoming too flat. Also, I use "baking" raisins because they are already plumped and moist; this making the raisins and the cookies soft, chewy, and moist. As with most baking, depending on how accurate...
Provided by Crystal ~
Categories Cookies
Time 25m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350 degrees. In a large bowl, beat butter, Crisco, and sugars on medium speed of electric mixer until creamy. Add in the eggs and vanilla; beat until well incorporated. Add in the flour, baking soda, cinnamon and salt; mix well. Stir in the oats and raisins until combined.
- 2. Drop dough by rounded tablespoonful's onto parchment lined cookie sheets. (You can also use a cookie scoop).
- 3. Bake 11-12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a air tight container. These freeze well too.
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